Nutrition Services Assistant Manager II @ Debbie Smith

summary description

under supervision, assists in various managerial duties connected with the operations of a middle or high school breakfast/lunch program. Duties may include ordering and receiving food and supplies within the scope of an established computer inventory program. May supervise and assign duties to student workers; assist in supervising and training staff. Assist with evaluation of cafeteria employees; required to run the kitchen in the absence of the manager;

maintain personal cleanliness and appearance appropriate for food handlers. Incumbent performs related work as required.

• assist with managing and operation of the school cafeteria.
• assist in supervision and scheduling.
• supervises and monitors marketing programs.
• prepare, set-up/clean-up and serve breakfast, lunch, a la carte and banquet menus.
• prepare food for meal service by following a specified menu.
• serve food, set-up / clean-up serving areas.
• assist with food preparation for special functions such as banquets, barbecues, and field trips; prepackaging, and/or line service.
• run point of sale modules, cash registers, and/or special food service computer programs.
• may be required to work on automatic packaging line,
• assist in the daily accounting of meals and production records.
• identify and serve a reimbursable meal as defined by the usda child nutrition program as a unit to each student.
• may be required to deposit money.
• may be required to travel to another school site to work as cashier or manager, may be temporarily or permanently reassigned to a different location dependent on program needs.
• operates, maintains, and cleans commercial kitchen equipment, such as mixers, grinders, slicers, griddles, fryers, refrigerators, freezers, dishwashers, microwaves, and ovens.
• fills containers and dispensers; set-up serving equipment, containers and carts with dishes, utensils, and food; clean tables, counters, carts, sinks, serving trays, washes dishes, pots, and pans.
• order, receive and stock groceries and supplies.
• performs a variety of food preparation activities, such as washing, chopping, grating, slicing, baking and frying food. Measure/mix ingredients for recipes.
• utilize cash registers or computerized point of sale units; collect money and assist in reconciliation of daily sales.
• assists in maintaining sanitary and safe work environment, practice proper food safety, and sanitation as per washoe county health department and washoe county school district nutrition services.
• assist in upholding standards of staff and promoting a cohesive team environment. Must be able to bend, lift weight above shoulders, stand for extended periods and ability to work on your feet up to eight (8) hours.

under supervision, assists in various managerial duties connected with the operations of a middle or high school breakfast/lunch program. Duties may include ordering and receiving food and supplies within the scope of an established computer inventory program. May supervise and assign duties to student workers; assist in supervising and training staff. Assist with evaluation of cafeteria employees; required to run the kitchen in the absence of the manager;

maintain personal cleanliness and appearance appropriate for food handlers. Incumbent performs related work as required.

• assist with managing and operation of the school cafeteria.
• assist in supervision and scheduling.
• supervises and monitors marketing programs.
• prepare, set-up/clean-up and serve breakfast, lunch, a la carte and banquet menus.
• prepare food for meal service by following a specified menu.
• serve food, set-up / clean-up serving areas.
• assist with food preparation for special functions such as banquets, barbecues, and field trips; prepackaging, and/or line service.
• run point of sale modules, cash registers, and/or special food service computer programs.
• may be required to work on automatic packaging line,
• assist in the daily accounting of meals and production records.
• identify and serve a reimbursable meal as defined by the usda child nutrition program as a unit to each student.
• may be required to deposit money.may be required to travel to another school site to work as cashier or manager, may be temporarily or permanently reassigned to a different location dependent on program needs.
• operates, maintains, and cleans commercial kitchen equipment, such as mixers, grinders, slicers, griddles, fryers, refrigerators, freezers, dishwashers,…